What comes out of our ovens
Pick a doorway into the bakehouse. Each page below goes a little deeper into how we make things and what you might find on the shelves.
BreadLong-fermented loaves, rolls and flatbreads.
CakesSponges, loaf cakes and tray bakes for every table.
PastriesLaminated, filled, glazed and sugar-dusted.
Celebration ordersMade to order for birthdays and gatherings.
GalleryA scroll through the bakehouse.
First light at the ovens
Our day starts in the dark. The first mixer turns while the kettle is still warming, and by the time the sky goes grey over the rooftops the bakehouse smells of toasted grain and browned butter.
Dough does not like being rushed, so most of what you buy was shaped the afternoon before and left to rest overnight. The morning shift is about heat, timing and a lot of careful tapping on crusts.
Flour, water and a little patience
Three plain ingredients sit behind our bread: flour, water and salt, joined by a lively starter that has been fed twice a day since we opened. The starter does the slow work; we simply stay out of its way.
We choose flour from mills we can phone by name, and we taste every new delivery in a plain test loaf before it goes into the weekly rota.
The street we bake on
Linden Wharf Row is short, cobbled in places and full of neighbours who nod to one another. Our striped awning is easy to spot, and the bench outside has hosted more stolen minutes than we could count.
Regulars have taught us which mornings call for an extra bag of rolls, which afternoons need a tray bake and which Fridays are secretly someone's birthday.
Through the baking year
- Early spring
Lemon-scented loaf cakes and hot cross buns appear as the evenings stretch.
- Summer
Lighter sponges, fruit tarts and seeded rolls built for picnic baskets.
- Autumn
Apple turnovers, pumpkin-seed bread and spiced buns for the first cold hands.
- Winter
Fruit loaves, shortbread tins and big sharing bakes for crowded kitchen tables.
A short look back
The Cozy Crumb began with one second-hand oven and a borrowed trestle table. Over the years the oven count has grown, the table has been replaced twice, and the recipe notebook has become a fat, flour-stained book.
Curious about the full story? Wander through Our Story for the milestones, the mishaps and the people behind them.
Kind words from the queue
The rye and caraway loaf made it as far as the bus stop before I tore the end off. Lovely, friendly counter team too.
We order a tray of buns for the school fete every year and they always arrive warm and perfectly packed.
More comments are waiting on the Reviews page.
Good to know before you visit
Do you bake gluten-free?
Our bakehouse handles wheat, nuts, milk and eggs every day, so we cannot promise a completely allergen-free space. Ask at the counter and we will talk you through each bake.
Can I reserve a loaf?
Yes. Give us a ring and we will set one aside with your name on a paper tag.
Is there step-free access?
The front door has a gentle ramp and the counter is at a comfortable height for everyone.
Do you sell out?
Some mornings, yes. The sourdough and the cinnamon swirls go first, so earlier is safer.
Find the door
Unit 4, Linden Wharf Row, Leeds, LS1 4ZZ. Look for the teal door and the smell of warm bread.
| Monday | Closed |
| Tuesday to Friday | 7:00 to 17:00 |
| Saturday | 7:30 to 16:00 |
| Sunday | 8:00 to 14:00 |
Call ahead on 01632 960 418 and we will have your order wrapped and waiting. Full directions live on the Visit Us page.